Fruit Cake
– 12 large eggs – 1/3 cup mayonnaise – 1 tsp yellow mustard – Salt and pepper to taste – 1 tsp vinegar (optional) – Carrot (for beaks) – Black olives or peppercorns (for eyes)
Hard-boil the eggs, then let them cool. Carefully peel the shells and pat each egg dry before slicing the top third off to create a lid.
Gently scoop out the yolks into a bowl. Be careful not to damage the egg whites, as they’ll become the little chick bodies.
Mash the yolks with mayonnaise, mustard, vinegar (if using), salt, and pepper until creamy and smooth. Adjust seasoning to taste.
Spoon or pipe the yolk filling back into the bottom parts of the eggs, overfilling a little to form a round “head” for each chick.
Place the top third of the eggs back on at an angle to look like little hats. Cut tiny carrot triangles for beaks and use olives for eyes.
Chill before serving. These deviled egg chicks are adorable, fun to make, and perfect for an Easter brunch or spring-themed snack!
More Stories
Visit Em’s Kitchen